“Excerpted from Hot Dish with Sohla, this okra pakora recipe fries 1 pint of okra in a vintage 8-inch Griswold skillet with chickpea and rice flour batter, served with chaat masala yogurt ranch.”
• The recipe is for Sohla El-Waylly’s okra pakora served with chaat masala yogurt ranch.
• It is excerpted with permission from Hot Dish with Sohla.
• The intro mentions frying in a restored vintage 8-inch Griswold cast iron skillet, described as ideal for frying for two.
• The author notes that her mother kept a small skillet of oil on the back burner for everyday frying.
• The recipe frames fried foods as common across South Asia, including samosas, bhatura, and jalebi.
• The okra pakora batter uses chickpea flour, stone-ground rice flour, water, turmeric, and Byadgi chilli.
• The okra used is 1 pint fresh okra, cut lengthwise in half or quarters if very large.
• The chaat masala yogurt ranch combines yogurt, buttermilk, mayonnaise, dill, chives, lemon juice, chaat masala, sugar, onion powder, and Pahadi Pink Garlic.
• The recipe is intended to be served with the chaat masala yogurt ranch on the side.
